Bhindi Masala (Okra with Tomatoes, Onions and Spices)
Ready in 45 minutes
Serves 4 people
Bhindi / okra
- 2 Tablespoons oil for frying the bhindi
- 250 grams bhindi (okra or lady finger)
Masala / Tomato, Onions and Spices
- 1 Tablespoon oil
- 1 medium size onion – chopped or ⅓ cup chopped onions
- 1 teaspoon ginger-garlic paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
- 2 medium size tomatoes – chopped or ¾ to 1 cup chopped tomatoes
- 1 teaspoon coriander powder
- ¼ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon fennel powder
- ½ teaspoon garam masala powder
- ½ teaspoon dry mango powder (amchur powder) or add as required
- salt as required
- ½ teaspoon crushed dry fenugreek leaves (kasuri methi) – optional
- 2 Tablespoons chopped coriander leaves
Bhindi / Okra
- Rinse the bhindi (okra) well in water.
- Dry them on a large plate wiping with a kitchen towel.
- Remove the base and stalk while chopping the bhindi. Chop into 1 or 2 inch pieces.
- Also chop onions and tomatoes. Keep aside.
- Make a paste of ginger and garlic in mortar-pestle and keep aside.
- Heat 2 Tablespoons oil in a pan or wok.
- Add the bhindi and saute stirring often till they are completely cooked. Keeping an eye on them as they cook relatively fast.
- Cook the bhindi until the color changes and they have become just soft, about 2 minutes., You want them to stay a bit crunchy. Set aside.
- Add 1 Tablespoon oil to the same pan.
- Add chopped onions and fry till they become translucent.
- Add the ginger-garlic paste and saute for ½ minute or till the raw aroma of the ginger-garlic disappears.
- Add the chopped tomatoes and saute till the tomatoes become soft and mushy.
- If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
- Add all the dry spice powders one by one.
- Mix well and saute for a few seconds.
- Add the sautéed bhindi, crushed fenugreek leaves (optional) & salt and mix so that the onion-tomato masala coats the bhindi well.
- Cook for about 2 minutes. Stir in between.
- Then switch off the flame and add chopped coriander leaves. Mix again.
- Serve bhindi masala hot or warm garnished with a few coriander leaves.
Can be accompanied with rice, or any of your favorite Indian breads (dosa, chapatis, rotis or naan).
Pairs well with Indian curries such as dal or any masala.
Reference: Veg Recipes of India